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Chicken with orange, ginger and yam puree
🇧🇷Brazil
•View in original language
(Português)
2 hour(s)
4 servings
Bruno Gandelman
@brunogandelman- Ingredients
- Recipe
- Chicken thighs with skin1 kg
- Orange juice300 ml
- Water300 ml
- Eggs2 unit(s)
- Breadcrumbs1 cup
- Salt1 teaspoon
- Freshly ground black pepper to taste
- Vegetable oil for frying500 ml
- Ginger to taste
- Yam750 g
- Milk150 ml
- Butter1 tablespoon
- Honey1 tablespoon
- Season the breadcrumbs with salt and pepper and season the thighs with salt. Lightly beat the eggs with a fork. Dip the chicken pieces in the beaten egg and then in the flour, covering completely. Remove excess flour.
- Heat the oil in a deep frying pan or pan over a high heat but not smoking, + or - 170 degrees. Fry the thighs until golden, about 5 minutes on each side. Take them to the platter/tray/roast where you will roast the chicken with the grated ginger on it.
- Heat the water, dilute the honey in this water, turn off the heat and add the orange juice. Pour this mixture over the chicken pieces and bake in a heated oven over medium heat. Bake for 1 hour and a half, basting the thighs with the liquid from the baking dish every 10/15 minutes. If you notice that there are parts starting to burn, lower the oven temperature (each one is different).
- Now cut the yam into 4cm pieces with the skin and take it to cook in salted water. When they are soft, drain the water, peel and return to the pan. Add the milk and butter, heat and process with the mixer. If you prefer, you can use the potato masher. Adjust the salt and if you want add freshly ground white pepper.
- The chicken should be well roasted and juicy. Serve with a portion of the hot puree and a little of the sauce that has formed at the bottom of the pan. Enjoy your food
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